Prep for these sticky ribs couldn't be easier. I just grab up one of the freezer packs the night before and let it thaw in fridge, sprinkle in a bunch of Rub with Love Chinese 12 Spice the next morning, add some soy and rice vinegar to marinate for a couple hours, then plop in a baking pan covered tightly with foil and bake for about an hour or so at 325*. The ginger-honey-soy glaze comes together in a few minutes - then just brush on the ribs and broil to finish.

Which brings us to the carrot. All I've ever wanted is to grow a carrot. Everyone ELSE can grow carrots but I can't. Finally I had one from the garden for this meal here. So when I wanted some shredded carrot for my eggrolls I marched out there to the upper garden to get me another one. And this is what I got.

I say no more on this. Go ahead, Mockers, have your fun. Me and my shameful, mutant carrot can take it.

I guess I'll try again next year and be more specific with my prayer... I would like to grow normal, non-weird carrots appropriate for eating. Please.